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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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For a unique twist on a marinated vegetable salad, try this recipe from Sally Hook of Houston, Texas. Green onions and celery blend with pimientos and mushrooms in a simple dressing. Ingredients:
1 pound fresh mushrooms, quartered |
2 cups sliced celery |
2 jars (2 ounces each) diced pimientos, drained |
3 hard-cooked egg whites, chopped |
3 tablespoons sliced green onions |
3/4 cup vegetable oil |
1/4 cup red wine vinegar |
1/4 cup sugar |
1 garlic clove, minced |
1 teaspoon celery seed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon dried marjoram |
lettuce leaves |
Directions:
1. In a large bowl, combine the mushrooms, celery, pimientos, egg whites and onions. In a blender, combine the oil, vinegar, sugar, garlic and seasonings; cover and process until blended. Drizzle over vegetables and toss to coat. Cover and refrigerate for 1 hour. Serve in a lettuce-lined bowl. Yield: 10 servings.
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